The humble onion is often treated as an afterthought—a flavoring that you throw into a dish just because that’s you think you're supposed to. That’s a shame, though. With flavor that can range from sweet to spicy and texture that can range from crunchy to melt-in-your-mouth tender, onions are an incredibly valuable tool in any cook's arsenal.
When it comes to highlighting the onion, few dishes are as classic as the onion ring. Crispy batter perfectly complements the onion, which should be tender enough to separate cut cleanly with each bite.
You know you want to serve those onions with a burger. To make Sid's onion burger, patties are pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges. Vegetarian don't need to feel left out—our ultra-savory portobello patties flavored with garlic and steak sauce are umami-packed and delicious.
Onions are great starring in creamy dishes. Try our roasted onion and chestnut compote, rich with bacon and cognac. Or how about a classic French onion soup, or its cousin the French onion dip?
Cooking down onions until they caramelize creates a wonderfully sweet-savory topping for tarts and pizzas, like our onion and bacon tart and pizza with onions, sweet ham, mozzarella, and rosemary.
Onions pair wonderfully with chicken. Djej besla is a satisfying tagine flavored with saffron, turmeric, lemon, and olives, and a thick, sweet onion jam complements the herbs in our grilled chicken.
Check out 50 of our favorite onion recipes!
These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds. Get the recipe »
Tender lamb meets sweet, caramelized cipolline onions in this perfumed curry infused with cardamom, fennel, and cumin. Get the recipe »
Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.
The custardy batter will puff like an enormous popover in the oven while remaining crisp on the outside and soft and chewy on the inside. Get the recipe »
In this recipe trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
Heating a pizza stone for an hour before baking gives this savory tart a super crispy crust.
Ham and Caramelized Onion Pizza
Lebanese seven-spice powder—a mix of allspice, black pepper, cinnamon, cloves, fenugreek, ginger, and nutmeg known as baharat—flavors the lamb patties as well as the tomatoes in this richly spiced dish.
Pomegranate molasses, coriander, and curry powder perfume the filling for these tender stuffed onion rolls.
This tart uses a salty, smoky ham known as speck; bacon is a good substitute.
In this creamy, refined version of liver and onions, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms.
Tart sumac balances sweet caramelized onions in a roast chicken and flatbread dish traditionally baked in a wood-fired oven called a taboon. Get the recipe »
Roasted Onion and Chestnut Compote »
Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well.
A stew made from chana dal (yellow split peas), sambar is a spicy medium for vegetables from miniature eggplants to okra to pearl onions.
This southern French tart takes its name from pissala, a pungent anchovy paste that gives the flatbread its distinctive flavor.
A thick, sweet red onion jam makes for a great accompaniment to this herbaceous grilled chicken.
Gently browned cipollini onions add an unexpected hint of caramel sweetness to this hummus, deepening its earthy flavors.
This spaghetti is bathed in a deeply flavored broth fortified with caramelized onions and kombu.
Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d’oeuvres pack a flavorful punch.
Sweetened with prunes and studded with pearl onions, this country-style rabbit stew is a home-cooked specialty on Crete.
For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges.
Skillet-seared sausage with fried peppers and onions is a simple, filling campfire meal. For extra heft, pile the sausages and vegetables into fire-toasted buns.
This fragrant sauce is a bright accent to briny oysters, but it’s also delicious with clams, steamed crab legs, and shrimp.
Cream cheese, capers, and red onions make for a lovely spread to pair with smoked salmon.
Grilled red onion aïoli, smashed avocado, and sunny-side-up eggs top these rich cumin-spiced lamb burgers.
Anaheim and pasilla chiles combine in a puréed sauce for these Cal-Mex enchiladas, filled with cotija cheese, onions, and black olives.
Simply putting tomatoes, a peeled halved onion, butter, and salt in a pot and cooking them with barely an occasional stir until they are reduced produces a deliciously concentrated sauce.
A far cry from the standard grilled-mushroom-cap-as-burger, these ultra-savory portobello patties get a further umami boost from garlic and steak sauce‐a perfect match for a flavorful topping of melted blue cheese and tangy caramelized red onions.
Crisp-tender brussels sprouts and sweet-sour cranberries balance perfectly with a tangy vermouth-based broth in this pasta dish.